For the mash

Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

Heat the grill. Arrange the vegetables over a grill pan and brush lightly with oil. Grill until lightly browned, turn them over, brush again with oil, then grill until tender.

Meanwhile, put the beans in a small pan with the garlic and stock. Bring to the boil, then simmer, uncovered, for 10 mins. Mash roughly with a potato masher, adding a little water or more stock if the mash seems too dry. Divide the veg and mash between 2 plates, drizzle over any leftover oil and sprinkle with black pepper and coriander. Add a lemon wedge to each plate and serve.

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Comments, questions and tips

Comments (18)

audreym2920th May, 2015

I had never thought to make a mash from beans, and it worked really well! I just used vegetables I had in the house (pepper, carrots, courgette) and it was very tasty. My baby girl thought so too - particularly the mash!

I loved this! I roasted the veg as I don't have a grill, also chucked some olives and capers in once the veg were cooked, and it was great, the bean mash will be a staple in the future, and the squeeze of lemon really made the whole thing beautiful. Mmm.

Despite discovering I didn't have any peppers in the fridge, this was just delish! Perfect summer dish for the weather we've been having; surprisingly fresh, the lemon juice squeezed over the bean mash really finished it.

Can somebody please explain how you're meant to get a sliced aubergine, two sliced courgettes and a quartered red pepper into a normal-sized grill pan? I ended up cooking the veg in batches which took ages and didn't really work. It's obvious from the number of enthusiastic reviews that the fault lies with me but if I ever do anything like this again I'll probably roast the veg in the oven.

I painted the vegetables with a mixture of v olive oil and balsamic vinegar, but they took ages to grill. I did double the quantity so that was most probably the reason why !I only had butter beans, so I used those and they were very good.All in all it was a surprisingly tasty meal and one that I will make again. Oh, we ate it with the addition of cubed feta cheese that had been marinated in o oil and spices.

I made this mash tonight with butter beans and it was absolutely divine. It has definately found its way onto my 'go to' recipe list when I'm low on time and creative ideas for dinner and lunch. I put coriander, pepper and a squeeze of lemon in too.

Have made this quite a few times since the recipe was in the magazine and I absolutely love it--it's so easy and nutritious for veggies. I usually have it with warm wholemeal pitta bread--a great lunch.

This was gorgeous and dead easy. With the left over bean mash, i mixed in a dribble of olive oil to keep it moist and chopped sundried tomato's, took it to work for a spread on rice crakers. A deffinate hit with the girls!!

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